INGREDIENTS
For the filling:
For the meringue:
INSTRUCTIONS
- 500g McVities caramel coffee digestives
- 90g butter, melted
For the filling:
- 600ml double cream
- 4 tbsp sugar
- 6 tbsp coffee powder
- 1 x 397g tin of carnation caramel
For the meringue:
- 400g caster sugar, divided
- 125ml water
- 1/2 tsp cream of tartar
- 4 egg whites
- 1 tsp vanilla extract
INSTRUCTIONS
- Make the base: place the biscuits in a food processor and blitz until a fine crumb, then, with the blade running, pour the melted butter onto the biscuit crumbs. When combined, pour the crumb into a 20cm springform tin and using your hands, or a glass, push the crumb into the base and sides of the tin. Place into the fridge for at least 30 minutes.
- Make the filling: Place the cream into a large bowl and add the sugar and coffee powder, then whisk until stiff peaks form. Add the caramel and fold in until well combined then spoon into the base, smoothing the top with the back of a spoon or an offset spatula. Place into the freezer for at least 4 hours.
